- 1 tablespoon chopped onion
- 1 teaspoon butter
- 1 can (15 ounces) whole beets, drained and quartered
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash sugar
- In a small saucepan, saute onion in butter. Stir in the remaining ingredients. Cover and cook for 5 minutes or until heated through. Yield: 2 servings.
Originally published as Lemony Beets in Cooking for One or Two Cookbook 2003, p254
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